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Homemade spiced cranberry sauce in a cream enameled saucepan with whole and burst cranberries, a cinnamon stick and a wooden spoon resting in the sauce, seen from above

Spiced Cranberry Sauce

A one-pan cranberry sauce simmered with a cinnamon stick, star anise and whole cloves for a warm, rounded holiday flavor.
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling and Chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings (1/4 cup)
Course: Condiment, Side Dish
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 12 oz fresh or frozen cranberries 340 g, about 3 cups
  • 3/4 cup sugar 150 g, granulated or light brown; up to 1 cup for sweeter
  • 1/2 cup water or apple cider 120 ml
  • 1 cinnamon stick
  • 1 star anise pod
  • 3 whole cloves
  • 1 pinch salt

Method
 

  1. Rinse the cranberries, discard any soft ones, and put them in a medium saucepan with the sugar, water or cider, cinnamon stick, star anise, cloves and salt.
  2. Bring to a boil over medium-high heat, stirring now and then.
  3. Lower the heat and simmer for 12 to 15 minutes, stirring occasionally, until most of the cranberries have burst and the sauce coats the back of a spoon.
  4. Let the sauce cool at room temperature, then cover and refrigerate for at least 4 hours, or overnight.
  5. Remove the cinnamon stick, star anise and cloves before serving.

Notes

Storage: keep covered in the refrigerator for up to a week. It can be frozen, but may turn a little watery when thawed; stir well before serving.
Make-ahead: make it a few days before serving; it needs several hours in the fridge to set.
Substitutions: 1/2 cup dry red wine instead of water; 1/2 tsp ground cinnamon and 1/8 tsp ground cloves instead of the whole spices; light brown sugar for a hint of caramel.
Nutrition is an estimate, not a laboratory analysis.